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Bean salad is a perennial favorite at picnics, and this one takes five minutes to put together. Just keep it in the fridge for a few hours before the big event for the flavors to meld. Bonus: The lemon juice in the marinade keeps the vegetables from turning brown.

Ingredients

15 oz can white or navy beans, drained

15 oz can canned chickpeas, drained

1 cup chopped tomatoes (fresh or canned)

1 celery stalk, diced

1 cup chopped scallions

2 tbsp coarsely chopped fresh parsley

Juice of 2 medium lemons (about ½ cup)

1 clove garlic, crushed

¼ tsp freshly ground black pepper

8 romaine or iceberg lettuce leaves

Steps

Place all of the ingredients except the lettuce in a large shallow bowl, and toss to mix well.

Cover and refrigerate for 2 to 5 hours, stirring occasionally.

Arrange the lettuce on eight salad plates, top with the marinated beans, and serve.